When someone requests “something with oreos” (exact words) and others murmur in agreement, I happily oblige. These Oreo Cheesecake Bars definitely don’t disappoint. With layers of creamy cheesecake, an Oreo crust and of course topped with more Oreo cookies, these will make you very happy.

  • Creamy middle and crunchy Oreo top and bottom.
  • Sweet, buttery, cookies and cream flavour.
  • Incredibly easy to make.
  • Definitely a crowd pleaser.
  • Can be made ahead of time and even frozen.

Don’t feel like baking? Try this no bake Oreo cheesecake recipe.

This recipe was first published January 26th, 2019. It has been updated with new images and more information.

Top down view of 12 squares of Oreo cheesecake bars.

Ingredients you’ll need

Ingredients for Oreo cheesecake bars on a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Oreos: You want original Oreos for this recipe. Don’t get double stuf. However, if you want to change up the flavour, feel free. Use any flavour of Oreo as long as it’s the regular stuf, not double stuf.
  • Butter: I use salted butter in the crust. If you only have unsalted butter on hand, add ¼ teaspoon of salt as well.
  • Cream cheese: You need full-fat cream cheese for this recipe and my favourite brand is Philadelphia as I know it works well and is available pretty much worldwide.
  • Sugar: Just regular white granulated sugar is all you need.
  • Eggs: I use large eggs.
  • Sour cream: Use full fat sour cream.
  • Vanilla: Use pure vanilla extract for the most unbeatable flavour.

How to make Oreo cheesecake bars (step-by-step)

A collage showing how to make Oreo cheesecake bars.

Detailed quantities and instructions in the recipe card below.

  1. The Oreo cookie crust: That crunchy, buttery crust is a very easy mix of Oreo crumbs and melted butter. This is pressed into the base of an 8 inch baking pan. To get the Oreo crumbs, just use a food processor or blender.
  2. The creamy cheesecake filling: Seriously simple stuff. Just a handful of ingredients all get beaten together. The cheesecake batter is then split in two with roughly chopped Oreos mixed through half and the rest remaining creamy white. It’s a runny mixture that bakes up into a lusciously creamy texture and holds it’s shape when sliced.
  3. Top it off: Just a few more Oreos chopped up and scattered over the top so there is no denying that classic cookies and cream flavour.
  4. Bake: The whole lot is baked for about 40 minutes and, voila! The perfect little snack with a cuppa!
Close up of the inside of an Oreo cheesecake bar.

Tips and tricks

  • Make sure to use room temperature ingredients: The cream cheese, sour cream and eggs should all be at room temp so they blend together properly. If you don’t you will end up with a lumpy cream cheese mixture.
  • Blend the cookies to fine crumbs: Make sure the cookie crumbs are nice and fine – this makes them easiest to press into an even base. You can either use a food processor/blender or pop the cookies into a large ziplock bag and gently bash them with a rolling pin.

Yield and storage

This recipe makes 16 small or 9 larger squares. I like to cut them up into 16 – for some, one of these will be the perfect amount because of the rich, creamy texture but those who crave more can go back for seconds.

These cheesecake bars can, and even should be, made the day before. They last well too, up to a week. Store them in an airtight container and in the fridge. They can be eaten cold or at room temperature.


When I first created this and delivered them to my colleagues at work the next day, I had immediate requests for the recipe so you know your family will devour these in no time. Oh and I can’t forget the “the best sweet treat I’ve ever eaten” comment. Gotta love that! It’s why I do what I do.

Two Oreo cheesecake bars, stacked.

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Three stacked Oreo cheesecake bars.

Oreo Cheesecake Bars

5 from 3 ratings
These Oreo cheesecake bars are a fun Oreo dessert you need in your life. A combination of creamy cheesecake and Oreo cookies, it's so easy to make, tastes amazing and has a wonderful texture.
Start this recipe at least 8 hours ahead of serving.

Ingredients

  • 3 packets original Oreos (42 cookies)
  • ¼ cup salted butter, melted
  • 450 g cream cheese, softened (16oz) (notes 1)
  • ¾ cup white granulated sugar
  • ½ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 3 teaspoons vanilla extract

Instructions
 

  • Preheat the oven to 180C (160C fan forced) / 350F. Line a square 8 inch pan with baking paper.
  • Roughly chop 14 Oreos (1 packet) and set aside.
  • Blitz the remaining 28 Oreos to crumbs in a food processor to fine crumbs. Add the melted butter and mix well. Press the crumb mixture into the base of the prepared pan with the back of a spoon or your hands.
  • In a large mixing bowl using an electric mixer (or stand mixer if you prefer), beat the cream cheese and sugar on medium speed until smooth.
  • Add the sour cream, eggs and vanilla and beat until well mixed (a few small lumps are ok) – scrape down the sides of the bowl as necessary.
  • Transfer half of the cheesecake filling to a separate bowl and add 1/2 of the chopped Oreos.
  • Add half of the chopped Oreos to one of the bowls and fold together.
  • Spread the Oreo cheesecake mixture over the base, then top it with the plain cheesecake batter.
  • Scatter over the remaining Oreo cookie pieces.
  • Bake for around 35-40 minutes or until about a 2-inch border looks set while the centre looks a bit wobbly like jelly/jello.
  • Cool at room temperature in the tin for 1 hour then refrigerate for 4-6 hours, covered with plastic wrap, before serving.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. For my fellow Aussies, 2 blocks of our cream cheese which is 500g also works perfectly. No need to reduce it to 450g.
  2. All ovens vary – check for doneness 5-7 minutes before the recipe suggests.
MORE CHEESECAKE RECIPES!
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